The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
MIH Chef Sharon Gardner demonstrated how to make vegan cheese at Vegan Life Live. Learn how to make a delicious sunflower seed cheese, easy cream cheese and cultured cashew cheese.
The vegan tacos were demonstrated by MIH Chef Mauro Strumendo and Raha Eskfari at Vegan Life Live. The flavoursome taco filling is made with tofu, walnuts and maple syrup and topped with pico de gallo and plant-based sour cream.
These Ultimate Vegan Hot Dogs were demonstated on stage at Vegan Life Live by MIH Jordan Bourzig and Sukhin Tye. The hot dogs are toped with mustard seeds and toasted hemp seeds & a drizzle of beetroot ketchup for that American-style “dirty” hot dog.
This is a recipe from The Heartbeet Kitchen, a community cookery school in Stellenbosch, mentee in our Global Plant Kitchens Programme. Chakalaka is a beloved South African vegetable relish which originated in the hostels and townships surrounding Johannesburg when Mozambican mineworkers leaving their shift, cooked tinned produce such as tomatoes and beans with chilli and spices to resemble the spicy flavours from home. There are now several versions, and each family seem to have their own favourite. Some folks add tomatoes or cabbage, the levels of spiciness also varies according to personal preference.
Make your own hot cross buns using this delicious recipe from MIH teacher and holistic chef Sharon Gardner.
A refreshing slaw with a zingy little ginger dressing to accompany any dish. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
A creamy chickpea curry, infused with Caribbean spices and full of flavour. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
This is a very simple lentil stew which can be eaten filled into a jacket potato or as the base of a meatless shepherd's pie. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
This mousse is so simple yet decadent and delicious. However, it is not to be eaten everyday due to its rich ingredients. These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings.
These recipes were created by Chef Sharon Gardner as part of our 5 Ingredient Community Cookery Course. The recipes do not include in the count of 5 pantry staples such as olive oil, salt and pepper and other seasonings. Warming comforting soup to eat on a cold winter's day. Feel free to use up any veggies you already have in the fridge to help save both on your pocket and reduce food waste.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce.
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce
How to make a colourful, flavour and nutrition-packed dish that puts plants at the centre of the plate all whilst minimising waste and centring seasonal produce
These pulled banana peels are a mindblowing zero waste hack packed with umami flavours using soy, paprika and garlic.
Caribbean stews provide a great way to incorporate a variety of foods with different nutritional benefits. Including ground provisions (foods that grow in the ground such as sweet potatoes and yams) to herbs and spices native to the islands.Traditionally, a stew would include a milk such a coconut milk to add that creamy thickness, however with the rise in conditions such as diabetes amongst many individuals from these cultural backgrounds, many are looking for alternatives to create dishes that provide the flavours that they are custom to with additional benefits to manage their health. Oat milk provides a great alternative to these traditional cooking methods. Big ups to Chef Sharon Gardner for this delicious recipe.
A delicious and deeply nourishing irish moss Ital smoothie by our chef Sharon Gardner. She tells us Irish moss is a traditional drink consumed in the Caribbean which has been purported to have a variety of benefits. Traditionally, one of those benefits included supporting a man’s reproductive health, so it was often made and given to men for this purpose! Today, sea moss (the main ingredient in Irish moss) has become one of the most sort after health foods on the market. Some of those health benefits include zinc (which actually supports reproductive health) so the old folk knew what they were talking about! As well as nutrients that support the immune system, magnesium and calcium for muscle health, iodine for the thyroid and pre and pro biotic properties for a gut health. Traditionally, in the Caribbean this drink would have been made on the stove, boiling the sea moss to extract the properties, however with modern knowledge one of the best ways to consume it is actually to create a raw gel and add to a smoothie.
Mac n cheese is the ultimate comfort food at any time of year. In winter, it hits an even sweeter spot. This veg-boosted twist offers the same look and texture, to my mind, as boxes of Kraft did when I was a child growing up in America. We ate a lot of amazing homegrown food cooked from scratch, but there were also plenty of packets and boxes such as Hamburger Helper and crinkly foil-wrapped parcels of bone-dry waves of ramen noodles with their tiny sachets of salty seasoning. This mac dishes out a rich lick of nostalgia, but, to go with it, there’s a delicious dose of immune-boosting nutrients, too.
The celeriac swap for corn tortillas – trust me, it’s not a gimmick, the humble root truly makes a phenomenal canvas for all your filling flavour – means you can happily double the amount of tacos you normally eat as the base is so light, yet deeply rich in flavour. It’s the perfect way to indulge in a diversity of foods, which is one of the key bits of advice for maintaining a healthy microbiome, the epicentre of human health. As well as a happy tummy, you’ll have tap-dancing tastebuds, as these tacos are out of this world.The key to a great taco is to layer in the flavours, but don’t overfill it.
These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and maple syrup, which you can omit to further reduce sugars, if needed.
This delicious summer tonic recipe is by Sten, East London local, and Founder of Sten's Jamu.
Mana, the Iranian Vegan taught an incredible masterclass for us. This lentil breakfast soup is called ‘Adasi’. It is probably the easiest dish to make, it is so nutritious and it is absolutely mouth-wateringly delicious. The lentils are simmered with caramelized onions, garlic and tomato paste, with hints of cinnamon and turmeric to coax you out of your sleepy morning state. Tear off a piece of warm bread, dunk it in, and find yourself caught up in the sweet and savoury notes; I dare you.
This easy to make dish, served as a main by Iranians and Afghans alike, can also serve this as an impressive appetizer. Mana, who taught an incredible masterclass for us, said she loves enjoying this soft, melt-in-your-mouth dish with some fresh Barbari bread. The flavours are layers of sweet, caramelised onion & garlic, a little spice, roasted tomatoes, aubergines, vegan garlic yoghurt, topped with dried mint. This method is more akin to Afghan style than Iranians, the latter of which will often mash the aubergine & mix it with the yoghurt.
This decadent paleo vegan chocolate bread is free from gluten, grains, eggs, dairy, nuts, sesame and soy. It is rich, moist, soft and so delicious. Photography by Sarah Doig
A delicious and a-peeling twist on the classic Vietnamese sandwich. Recipe developed by our teacher Vivianne Pontes.
Celebrate Good to Grow Day with this beautiful looking table centrepiece which uses up some seasonal vegetables! Why not Spring into action and grow your own vegetables?😍 🌱 by @sliceofnav.
This recipe is by the amazing Rebecca Ghim. Rebecca grew up in Gwanju - a town famous for its kimchi-making even amongst South Koreans. This is one of her favourite ways to eat kimchi, and make use of that super healthy, umami kimchi juice too. We love fermented foods and hope you enjoy it too! 🤗Rebecca is the founder of zero-waste kimchi brand, @the.ferm.london and is doing great things with food, tradition, and sustainability.
The dish is a reinterpretation of the 'Maafe', a beautiful African stew with butternut squash, sweet peppers, juicy tomatoes, and peanut butter - cooked by our Chef Jordan at the Made In Hackney Community Meal Service. "In France we have a lot of African influences in the food culture. The first time I ate it was at a dinner party of my parents friend's who are Half creole and Senegalese," says Jordan. Enjoy it!
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
These delicious recipes are by our ambassador Dr Rupy from his February 2023 released recipe book COOK. Express Vegan Dinner party you say? If you're cooking Dr Rupy - we're definitely headed over.
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This delicious recipe is by our ambassador Dr Rupy from his February 2023 released recipe book COOK .
This crunchy and fresh salad works perfectly with samosas or as a delicious side to any meal. Leave out any spices you don’t have and it will still turn out great.
South Asian inspired street food recipe that will have your taste buds singing! Salty, sweet, tart and sour, this dish is a flavour sensation. Packed with a range of colourful vegetables, fruit and herbs, this dish is not only tasty, but creates a nutritionally balanced meal. The peas in the samosa and the chickpeas in the chaat salad provide a healthy dose of plant protein, fibre, zinc and iron.
The humble swede gets the David Bez elevation treatment to maximum effect. This root veg isn't always everyone's favourite but try this and have your mind and taste buds blown! David likes to build dishes around a protein, a centrepiece vegetable and an incredibly flavoursome sauce. This stellar recipe is from his cook book Vegan Love.
This comforting and satiating dish ticks all the boxes. Wholesome, flavoursome and healthy with no compromise on flavour - it's a chef David Bez special to be sure. David likes to build dishes around a protein, a centrepiece vegetable and a flavour packed sauce - and we can't get enough of his stunning plates.
This delicious recipe comes from chef, food explorer and author David Bez stunning recipe book Vegan Love. David cooks by focusing on different elements of a dish - a protein, a centrepiece vegetable and rich sauces to elevate. This aubergine dish is a umami packed delight. Cook it today!
If you're looking for the ultimate chocolate chip cookie you've found it! Packed with wholesome ground flaxseed and lots of chocolate (we prefer a 70-80% dark) this is the perfect weekend comfort bake.
Don’t let those halloween pumpkins go to waste after your celebrations. Make this delicious and colourful curry, recipe by Chef Jordan of our Community Meal Service. The sweet nuttiness of roasted pumpkin is such a tasty autumn treat. With the addition of tart rhubarb, apple and sweet mango, this curry is a perfect warming supper packed with flavour after an evening of tricking or treating!
Try this chocolatey, protein rich treat and decorate with your favourite berries for a healthy bit of indulgence.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena to celebrate Black History Month
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena to celebrate Black History Month
One of the foods that best combines low glycemic index with high satiety index is crazy banana meat, or crazy banana, or crazy banana peel says Food researcher Vivianne Pontes!
Soya is the base of so many of Vivianne's favourite foods and seasonings."In Brazil it's easy to find the big soya chunks, but in the UK it is not, and I was craving a soya skewer."
A delicious egg free quiche which you can decorate with veggies and enjoy on a picnic in the sun! Recipe by our social media assistant Nav.
Falafels are a delicious snack which can be drizzled with tahini, dipped in hummus or scooped up with baba ganoush. You can also pop them on top of a salad or toss them in a wrap! Recipe by our social media assistant Nav.
Sprinkling a tart with pistachio to make it look fancy is a simple but effective tip for presentation.
If you're looking for a delicious chocolate treat, try out these peanut butter raspberry brownies! Recipe by our social media assistant Nav.
Try out this simple but tasty jackfruit coconut and butternut suash curry. Recipe by our social media assistant Nav.
A pinni is an Indian snack traditionally eaten in the winter months, they’re packed full of flavour and nutrition and are great for an energy boost. Recipe by our social media assistant Nav.
In Mexico, Carnitas means pulled meat. Originating in the region of Michoacán, it translates more specifically as ‘little meat’ and is a dish served on its own with salsa and sides. The filling can also be used for tacos, burritos, or enchiladas. Jackfruit delivers a 'meaty' texture and when mixed and marinated in the traditional Carnitas herbs and spices it helps you serve up her version of a flavoursome Carnitas. This recipe is by plant-based chef and nutritional therapist, Bruna Oliveira.
This recipe is from the amazing "Plant based cooking for hormonal health" class with Rohini and Dr Nitu Bajekal and is also in their new book Living PCOS Free. Minimally processed or whole soya is a great addition to our diet and is suitable for all ages. Relatively unprocessed soya products are better such as edamame beans, mature soya beans, tofu, tempeh, soya curls, miso and natto with soya sausages and soya meats best reserved for occasions. Aim for two daily portions of minimally processed soya foods. These soya foods are naturally rich in isoflavones, compounds that have oestrogen-like effects. These are also rich in iron, potassium, B vitamins and protein and have been shown to help with weight management. Soya has been shown to help reduce hot flashes in the menopause and is beneficial for PCOS and fertility.
Andi Oliver came to our meal service and cooked with us an amazing meal of fried plantain topped red lentil dhal & white sweet potato fritters.Servings 3-4 people | Prep Time – 25 minutes | Total Time – 1 hour 50 minutes
This is a great way to use up veggies in the fridge. Also it’s gluten free! Chickpea flour (some people know it as gram flour) is easy to get from most Turkish shops and bigger supermarkets.
This carrot cake is a tasty tea time treat to share with your friends and family. Recipe by our social media assistant Nav.
Delicious chip peanut butter cookies that will have you going back to the cookie jar for another! Recipe by our social media assistant Nav.
To celebrate mother's day, our social media assistant Nav made her mum a chocolate coconut torte inspired by her mum's favourite chocolate bar!
A special tea time treat brought to you by our Social media assistant Nav!
Using only 5 ingredients, you can make a delicious plant based chocolate peanut butter mousse tart! Recipe by our social media assistant Nav.
This recipe is naturally sweetened by dates which also sticks the mixture together, magic! They also provide a great source of energy, making them a perfect snack. Recipe by our social media assistant Nav.
A delicious and nutritious snack using only 5 ingredients created by our Social Media assistant Nav!
Why not make yourself a lovely mug of comforting chai, it's packed full of flavours and gives your kithcen a lovely aroma. Recipe by our social media assistant Nav.
These tasty Indian vegetable fritters are traditionally deep fried but in this recipe, we bake them in the oven. A delicious and easy to make snack, why not try to make them yourself? Recipe by our social media assistant Nav.
Overnight oats are great to make if you don't have time to cook something in the morning. They're also packed full of healthy ingredients including iron, calcium and complex carbohydrates to give you a morning boost! Recipe by our social media assistant Nav.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This fabulous recipe is from MIH teacher, trustee & co-founder of the Diverse Nutrition Association Melissa Saint Hill. Want more? Of course you do! Check out more of her stunning recipes over at @the_bare_scientist on Instagram.
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi's stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in Febuary 2022 Sami cooked this dish for a special Made In Hackney class with 100 people joining from around the world. All agreed it was delicious.
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi's stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in Febuary 2022 Sami cooked this dish for a special Made In Hackney class with 100 people joining from around the world. All agreed it was delicious.
MIH founder Sarah Bentley created this tomato sauce for her little boy as a way of packing nourishment into him during a very selective eating phase. It's full of goodness and concealed veggies and lentils - but once it's all blended up - it just tastes like sweet, simple tomato sauce. Make batches of it for your freezer and use as a base for pizzas, pasta sauces or anything else! Photography by Heather Ford from Unsplash
This delicious curry created by chef Flo Francis is a favourite at our community meal service. Rich, satisfying and deeply comforting - we guarantee it will be a repeat performer on your hob! Enjoy. Photo by Casey Lazonick
This flavour packed dish comes from Ottolengi restaurateur and chef Sami Tamimi's stunning Palestinian cuisine celebrating cookery book Falastin. One Friday night in January 2022 Sami cooked this dish for a special Made In Hackney class with 150 people joining from around the world. All agreed it was delicious.
Culinary force and food anthropologist Toni Rands aka Honey Child reps for Southern American and diaspora culinary cuisine over in Tasmania, Australia and has blessed us with this Mac & Cheese recipe based on her original non-vegan version. Check out the blog she wrote for us about this iconic dish’s 1790 origins. Enjoy!
This recipe for a deccadent chocolate pistachio torte was created by our programmes assistant, Nav. A delicious and nutritious treat to enjoy this Veganuary, it's an indulgent dessert which is naturally sweetened with dates and helps you reach your daily recommended amount of iron.
Duchess Nena’s party jollof rice is the absolute business! It is a festive/celebratory dish enjoyed by many West African people. It is a spicy one pot rice dish with a rich tomato base with origins from the Wolof tribe found in Senegal, Gambia and Mauritania.
This dish by Duchess Nena was a huge hit in her debut West African cookery course for Made In Hackney and continues to be so today! It is a Ghanaian tomato-based okra stew enjoyed with fufu made from unripe green plantain.
Duchess Nena introduced many cooks to attieke for the first time on her debut West African cooking course with us and it was a huge hit. It is a type of couscous made from fermented and grated cassava. It originates from Cote D’Ivoire but is enjoyed by people in most West African countries. It is complimented beautifully by a simple veg stew.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it.
This fabulous recipe is created by Nigerian food blogger, MIH teacher and cookery book author Duchess Nena and is featured in her new book cookery book Igbo Vegan. Jump to end of the recipe for the link to the book - you won't regret it. Egusi is commonly consumed across Nigeria. The main ingredient in Ofe Egusi is the melon seed known as egusi. This is roasted and ground before use. Egusi is healthy and rich in multiple nutrients such as Vitamin-B1, B2, B6,B9,Protain ,manganese, magnesium, zinc, iron, copper, etc. However, it is rich in omega -6 fatty acids, which must be consumed in moderation to gain benefits; apparently too much consumption of omega -6 fatty acids may become counterproductive on one’s health. As egusi is high in fat it is best cooked with little oil of choice.
The recipe for these amazing brownies was developed by our fab programmes assistant, Nav. Containing iron, fibre and potassium, they are a great source of nutritional goodness and are naturally sweetened using dates which nicely balances the black beans. Nav says 'if you have never used beans in your baking before, give it a go I dare you!'
This cosy drink is a lovely twist on regular hot chocolate. It's simple to make and bursting with warming festive spices!
These truffles are nut-free, gluten-free, sweetened naturally AND they’re good for you! Yes, that’s right, despite tasting decadent and festive, these gingerbread cookie dough truffles are made with wholesome ingredients that will make you feel great and give you a lovely boost of nutrients. If you'd prefer not to coat in chocolate, you can double the "gingerbread sprinkle" and roll the gingerbread cookie dough balls in that instead. Although you can buy tiger nut flour and oat flour, you can make your own by whizzing tiger nuts or oats in a food processor or blender.
A delicious and authentic Goan tofu curry by our fabulous teachers daughter and mother duo Aman & Sandeep from The Nourish Kitchen.
This fabulous recipe comes from MIH family member, teacher and food alchemist Amy Hiller! These festive treats are absolutely delicious and I think they tick a lot of boxes! Instead of stewed fruit, the filling is a rich, thick chocolatey mixture bursting full of texture and flavour.
This nut-free nut roast, bursting with umami flavours, is actually made with seeds which are more affordable. This next-level roast is topped with a mixture of sliced parsnips and cranberry sauce. If you want to make a nut roast, feel free to substitute the seeds for nuts of any variety. Recipe by Steve Wilson.
Full of flavour! Recipe by Sharon Gardner @coreoflifeuk
These savoury pancakes are simple to throw together and require only a handful of ingredients. They’re great if you have leftover sauces that need using up. They’re made with both wholemeal and split chickpea flour so they’re filling, contain more protein than pancakes made with “regular” flour as well as plenty of other vitamins and minerals.
Sshhhh don’t tell anyone! These decadent fudgey chocolate muffins are secretly packed full of wonderful ingredients that are good for you! Based on the flavour and texture, you’d never know that there were fruits, seeds and all-sorts lurking in them.
These cookies are beautifully light and cakey, almost like muffin tops. They're not too sweet and you can easily play around with the recipe and add your favourite dried fruits, nuts or seeds.
Vegan activist, broadcaster, talented cook and Made In Hackney ambassador Jay Brave, taught us how to make these delicious rainbow vegan patties on one of our online cook-alongs! Pattie shops have been powering Londoners for decades but now you can learn to make these tasty classic snacks yourself at home. (Don't forget to still support the pattie shops though!)
A creamy yet healthy sauce, great with pasta if you're after a cheesy hit!
Healthy stir fried greens
A savoury nutrient-dense sprinkle to use like parmesan!
Easy peasy tomato sauce packed with veg, protein and gut-friendly goodies
This is Kolo, a common Ethiopian snack made with a combination of roasted grains such as barley, chickpeas, sunflower and sesame seeds. The recipe comes from our Woin who is our incredible Ethiopian Cuisine teacher. Make some today! They're epic.
Extremely quick and easy to make American style fluffy pancakes. Serve with fresh berries or berry compote and lots of maple syrup!
This is a traditional South Indian stir fry and a delicious way of using up banana (or plantain) peels. It is best done with organic banana peels, but for non-organic bananas, you can soak the peels in 4 parts water and 1 part apple cider or white wine vinegar for 20 minutes before rinsing to remove any pesticide residues. Our teacher Hannah Walker cooked this dish for food waste warrior Max La Mana's BBC Earth series and totally blew his mind!
This tea was included by Chef Steve Wilson's January Health Kick class. It's a warming tea packed with vitamin C and is perfect as a pick me up when you're feeling a bit under the weather or have a cold or sore throat coming on.
Sweet, zingy and pretty simple to make. What is there not to love about this dish created by Niki Webster from Rebel Recipes.
Wow - the humble carrot is given a tandoori make over to sensational effect by master chef Niki Webster over at Rebel Recipes.
Butternut squash reimagined! This dish is a perfect combo of sweet roasted root veg and crunchy slaw all wrapped up in a pancake folded taco style. What more could you want from a meal? Thankyou Niki Webster from Rebel Recipes for this gorgeous creation.
Just look at that colour! This show stopping soup tastes as good as it looks - and thats a tall order. The chef behind this wonder is our supporter Niki Webster, creator of the awesome food blog Rebel Recipes.
Charred cabbage - it's a thing, a really rather tasty thing actually. This divine version was created by Niki Webster, our pal and creator of the stunning Rebel Recipes food blog.
Festive spiced gluten-free intense chocolate brownies anyone? Eh, YES PLEASE. This squares of magic were created by food magician Niki Webster from Rebel Recipes food blog.
The Queen of apple cakes from our pal Niki Webster over at Rebel Recipes food blog. Our founder Sarah Bentley could not think of a better way to use up all those seasonal apples! This is a SERIOUSLY good recipe and comes out looking like the photo even when made by us mere mortals!
Delicious, hearty dish from our amazing friends at The Cook and Him using British grown grains from the fab Hodmedods!
Who doesn't love a donut? This sophisticated donut has a lot more nourishment than your average one and tastes banging too. Amazing recipe from our friends over at The Cook & Him.
This is a WOW dessert if we have ever seen one. A total treat and healthy too and created by our friends over at amazing veggie and vegan food blog The Cook & Him.
Sunshine in a bowl right? So easy to make, and comforting to eat - this incredible recipe is from our friends over at The Cook And Him.
Cooked pasta shells filled with split peas and homemade pesto baked in a tangy tomato sauce. Recipe genius from our friends over at epic vegan and veggie food blog The Cook & Him.
These garlic mushroom stuffed sweet potatoes also have creamy fava beans, herbs, spices, and veggies all crammed into crisp baked jackets!
An egg free omelette? Wow. This tasty chickpea flour omelette is a recipe collab between our Sarah and the gorgeous Roxy and Ben from So Vegan. Make it for lunch now!
Chocolate falafel? No way. Yes way. Try this tasty recipe from our Sarah for a new sweet spin on falafel.
This banging vegetable crumble recipe was conceived by our chef Steve and our founder Sarah for Jamie Oliver's new Veg focused TV show Meat Free Meals. It's not only delicious but uses nutritional yeast or 'nooch' as it is nicknamed to create the cheesy taste and was the first time Jamie had used this plant-based staple in his cooking. The filling in the TV show was purple as we used beetroot as one of the root veg. This gorgeous version cooked, styled and photographed by our friends at Sustainable Kitchen and Clive Sherlock Photography uses pumpkin, carrots and squash, hence looks orange! When you make it for tonight's dinner - what colour will yours be?
A plant-based take on the classic tuna sweetcorn sandwich filling from our ambassadors We Are So Vegan. When pressed with a fork the chickpeas create a tuna like texture - genius. Super tasty, easy to make and keeps our fish in the sea. Try it today.
This is a simple but delicious recipe for carrot lox - the groovy vegan take on a smoked salmon bagel using carrots instead of our fish friends. There's loads of different recipes for carrot lox online - some crazy complicated. Our founder Sarah stripped back the nonsense to give you this delicious recipe. Enjoy.
Nut free and vegan? No problem. These tasty chocolate raw balls always go down a storm when we make them in nurseries and other nut-free settings. Replacing nuts with oats also makes them cheaper to make.
This homemade flapjack recipe is packed full of protein, fruit and plenty of fibre. Fit for breakfast, afternoon snacks or perfect with our Banana Nice-Cream for dessert.
This easy one dish is a guaranteed crowd pleaser. This recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Making your own version of this takeaway favourite is much easier than you think! Just as quick as your local takeaway and a whole lot cheaper! This recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Everybody loves baked beans right? Get involved with this DIY version of the classic tinned "dish" with recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This sweet and spicy salsa is a great side for any mexican meal. Works perfectly with our BBQ-Pulled Jackfruit Burrito recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic tex-mex side dish, thats as quick and easy to make as it is delicious. A great side to our BBQ-pulled Jackfruit Burrito Recipe. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Jackfruit is the largest tree-born fruit in the world, weighing over 100 pounds! It's easy to get hold of canned now from most supermarkets or health food shops. This recipe is loaded with BBQ flavor and chewy textures. Use as a meatless option in any of your favourite BBQ recipes, or try here with our mango salsa and refried bean recipes. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A firm favourite at our cookery classes and sure to be with the whole family. You'll be surprised how easy, cheap and delicious homemade pizza can be. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This slow cooked dish is the perfect mix of veg, spices and fruits. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This recipe is a healthier,faster and cheaper alternative to a takeaway favourite. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic caribbean side dish. Try with our Sweet Potato, Black Bean and Plaintain Caribbean Curry. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A timeless Caribbean recipe best served with Rice 'n' Peas. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This warming soup is a great way to use up leftover thai curry paste. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A classic soup to be enjoyed hot or cold. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This soup for all seasons is given a warming kick by the addition of ginger and orange. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
This slow cooked salad brings out the squash and red onion's natural sweetness. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
Known to Italians as Panzanella, this classic dish is a great way of using up stale bread. Recipe by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book. When tomatoes go out of season, you can subsitute with any type of roasted squash and swap the fresh basil for fresh or dried oregano.
This sweet and savoury salad combines sharp citrus, sweet beetroot and crunchy spiced chickpea. The recipe is by MIH chef Mark Breen from our Thrifty Feasts 2 recipe book.
A nutritious, protein packed and tasty brunch dish.
Anna Jones is a Hackney-based cook, writer and stylist, the voice of modern vegetarian cooking (often with vegan options) and the author of the bestselling 'A Modern Way to Eat', 'A Modern Way to Cook' and 'The Modern Cook's Year'. The carrots, turmeric and pink radish pickle in this dhal make it a vibrant colourful bowl, served with poppadoms scrunched into shards over the top for a welcome bit of crunch.
Gooey, decadent, really quite naughty - but oh so banging tasting brownies from our chef Steve Wilson. Enjoy.
Caribbean style rice 'n' peas - a MIH kitchen and community party staple!
A hearty Caribbean style Ital curry that goes perfectly with rice and peas.
A kraut with a seaweed flourish from our friend and supporter Jessie Ferments.
A kraut with a kick! Delicious and a good way to use up radishes.
A delicious, tangy and unusual ferment recipe from our pal Jessie Ferments!
Nutritious sweet treat with lots of fibre and deliciousness from our vegan baking teacher Melissa St Hill.
Simple but delicious creamy mushroomy goodness from MIH teacher Melissa St Hill of The Bare Scientist.
Well posh and nutritious take on beans on toast from the divine food blogger Melissa St Hill of The Bare Scientist.
These kale crisps are the boom! Crispy, cheesy, a little salty - they're super moorish and can be made in an oven rather than a dehydrator.
Thanks to our supporter and friend Deepa Devlukia of blog Girl Boy Food Baby for this delicious 4 layer salad recipe that gets the tastes buds firing whilst also being extremely healthy.
These little beauties are absolutely delicious. Thankyou Deepa Devlukia of Girl Boy Food Baby blog for creating them!
This is tofu done good, really good, by the fabulous conscious parenting coach and vegan food blogger Deepa Devlukia of Girl Boy Food Baby. Enjoy!
These bite size bits of tastiness were created by our pal and supporter Deepa Devlukia over at stunning vegan food and conscious parenting blog Girl Boy Food Baby. Thankyou Deepa!
Tangy, sweet and oh so delicious. Make these now! Or attend one of our masterclasses and you might get one of these babies at the end. Yum.
This delicious balls of yum will get your smacking your lips and reaching for more!
This simple but delicious ferment has been designed by MIH supporter Jessie Ferments to kick off your healthy start to the new year - or any time of the year.
These gluten-free mince pies are world class. The recipe was devised by our Amy Hiller - chef and social media extraordinaire - and they always win rave reviews at our festive parties. Sarah hates mince pies and will happily scoff 4 of these. They're that good.
Sunflower seeds are inexpensive, ecological and very nutritious, and makes a good vegan cheese. recipe by Made in Hackney chef Bruna Oliveira
Sophisticated pate by chef Anton Pterov perfect for a festive feast or sunday veggie roast.
This sleek and simple way of cooking cavolo nero kale shows the green off to its finest. Thankyou Anton Petrov for this recipe.
This well tasty gravy was created by chef Anton Petrov - perfect for a festive dinner or sunday veggie roast.
This delicious festive take on carrots was created by chef Anton Petrov for our 2017 festive feasts cookery book.
An immune boosting tonic not for the faint hearted!
A winner at our kids events this rich, delicious chocolate hummus - or chocolate spread as we say when we bill it to kids - is super quick and easy to make. It's vegan and a fantastic source of protein, fibre and whole food goodness.
The rich broth is made by roasting the late summer's mushrooms and combniing them with two ferments to make a delicious and hearty ramen bowl. Mushrooms are one of nature's most delicious foods, and they are used here to make a deep-flavoured broth. The kimchi adds a spicy nutritious kick, and the tempeh a source of vegan protein.
This delicious pie is simpler to make than you might think. A crunchy and flavoursome crust with a sweet golden veg filling. Recipe created by the fantastic Melissa Saint Hill - nutritionist, scientist and chef.
Baking without dairy and eggs doesn't have to be complicated or expensive as nutritionist, scientist and chef Melissa Saint Hill (aka @the_bare_scientist) proves with this yummy cake. This delicious recipe makes use of ground flaxseed instead of eggs while almond milk and rapeseed oil replace dairy milk and butter. The outcome is a light and flavourful cake. Perfect with a cuppa!
This decadent dessert is a real treat. It's packed full of goodness and sure to impress friends and family. It was created by the fantastic Melissa Saint Hill - nutritionist, scientist and chef.
This rich aromatic curry recipe was created by nutritionist, scientist and chef Melissa Saint Hill (find her on instagram @the_bare_scientist). It's bursting with flavour, goodness and plenty of colour!
This delicious hummus recipe from Hannah McCollum, founder of ChicP is a great way to use up leftover veggies!
This simple and delicious tart base from Hannah McCollum, founder of ChicP, is really versatile. It's crunchy and rich and a healthy alternative to traditional pie bases (aim for a granola without refined sugars). Top with bananas, nut butter and coconut yogurt for a delicious healthy twise on bannoffee pie!
This is a super simple homemade ketchup recipe. The fab kids from our young carers group loved making this with Mark Breen our equally fab teacher.
This delicious street food snack can be used as a jazzy salad topping or eaten on their own. Yum.
This fancy latte is a hug and health boost in a cup. Reishi is a trendy health food ingredient that's actually worth investing in as it has a wealth of research and centuries of use in Asia - it being used in cancer prevention and treatment (as part of wider treatment programme), to boost the immune system and to combat fatigue.
We are so lucky at this time of year - we have such exciting fruit available to us. It’s worth checking out what’s in season in the UK because they will be miles more tasty and fresh (because they won’t have been picked too long ago) and often they’re cheaper too.
Sometimes you just can’t beat a simple coleslaw. This with a jacket potato has become one of my quick go-to dinners - I absolutely love it because it’s a healthy twist on an old comfort food and it’s a great way to use British vegetables in a delicious way.
This recipe of our teacher Sharon was described by our ambassador Rachel de Thample as "one of the tastiest things ever - it blew my mind." If Rachel says that, you know it's real good.
Our teacher Sharon says, "This ginger cake is made with wholegrain spelt flour, lots of spices, minerals and heart healthy fats, so lots of benefits to be had from this simple treat." The awesome ladies she made it with at Grace Houserecovery centre all gave it a thumbs up - so do we.
Another super tasty recipe from the Chad brothers. This one is sure to win over any doubtful carnovires.
This is a lip smacking sandwich from the Wicked Healthy chefs brothers Chad and Derek Sarno. We heart it.
This is what our PD Sarah said when Steve our teacher presented her and Veryan with a little plate of these babies! Freshly made by some young people from a special needs support school - they did an awesome job and the truffles tasted just hmmmmmmmmm. Yum. Decadent, a little bit naughty but hey - think of all that iron and antioxidants.
A mouth explosion of a dessert/breakfast bowl from our teacher and amazing food blogger Ellie of Kind State Of Mind.
Naughty but oh so nice! These amazing creations come from our teacher and all round cheese mistress Ellie over at Kinda Co. Thankyou Ellie!
Young braised jackfruit has been hailed as the ultimate vegan ‘pulled pork’ and has a similar texture, except it’s lighter and fresher. This recipe is brought to you by the amazing vegan chef and recipe writer Kali Hamm.
This amazing vegan chocolate mousse recipe made with aquafaba and all it’s magical properties comes from vegan chef Kali Hamm .
This is a fantastic take on the classic Hawaiian ahi poke, with beets taking place of the fish, by the amazing vegan chef Kali Hamm
This dish was made in the kitchen by our young carers from Action For Children with our brilliant teacher and chef Mark Breen. They smashed it and even ate all the veggies. This is a real crowdpleaser.
This sumblime salad is restaurant standard fancy - but then it would be seeing as it was created by chef Chad Sarno for his former raw food restaurant Saf. This is a great pal impressing summer dinner party starter - or whatever treat yourself and make it for yourself. Of the dish Chad says, "Slow roasting the baby beets gives them a deep sweetness that balances the earthiness. Watercress brings sharpness and bite. Cashew cream contributes richness. Sherry vinegar has the spark (but we're swapping for balsamic vinegar to be inclusive). Bread crisps give it crunch. Between the textures and flavors—and even the colors—this sexy dish just hits all the buttons." We love the fact Chad describes a salad as sexy! Warning - this salad uses A LOT of ingredients! But so worth it.
This stunning recipe from The Wicked Healthy Cook Book by chef Chad Sarno uses banana blossom - the new all natural vegan meat substitute on the block. Chad says he learnt to make it in the Philippines while revamping a menu for the Farm at San Benito. Nice work if you can get it Chad. We appreciate that the star ingredient is not very local - but sometimes you've got to try these things - and banana blossom sounds too intriguing to resist.
In 2017 Steve Wilson joined forces with Made In Hackney community class teacher Jah Spirit on a Ital food class – ital being the term used by Rastafarians to refer to their unique brand of wholefood, vegan Caribbean cuisine. Steve loved the ital stew Spirit made (which also happens to be gluten free and consist of 4 of your 5 a day – or 10 a day as we like to say) and with this recipe pays homage to our wonderful class leader who sadly passed away in 2018.
Ohh get you with all those fancy words in the recipe title. This Middle Eastern inspired recipe comes from our pals over at Make Kit – the UK’s first veggie and vegan recipe bag social enterprise! Their co-founder and MIH cookery teacher Steve Wilson says about the recipe, “2017 was a game changing year for cauliflower. The humble cauli’s image went from a soggy side to becoming the alchemist’s dream ingredient. When roasted, it’s sweet, nutty, yeasty richness really gets a chance to shine. There’s also an element of theatricality to the cauliflower being served as a roasted centerpiece, with its burnt smoky edges and incredible Fibonacci marbling.” Yeah he said Fibonacci. We googled it to. But anyways – this tastes amazing and only takes 30 minutes to make. Enjoy.
This tasty recipe is a collaboration between recipe kit social enterprise Make Kit (https://makekitfood.com/) and vegan street food chef Joe Bradley. Make Kit challenged Joe to make a version of the French classic Boeuf Bourguignon that can be cooked by a non-professional in 30 minutes.This is the result! And mighty tasty it is too! It also includes 3 of your 5 a day - or 10 a day as we like to say at Made In Hackney.
This recipe is well tasty! Created by Make Kit – the UK’s only plant-based recipe kit social enterprise co-founded by MIH cookery teacher Steve Wilson – it contains 3 of your 5 a day – or 10 a day as we like to say at MIH.Melanzane alla parmigiana is a classic Italian dish which translates to Parmesan Aubergine in English. The dish tends to contain more mozzarella than parmesan but can be made in a multitude of different ways. This parmigiana is made with a creamy homemade plant based mozzarella, made from cashew nuts that are soaked overnight, washed, and blended until smooth. Yum.
Creator of this super healthy salad Ceri Jones says, "This buckwheat salad recipe is a versatile base from which to build hundreds of variations. Try different vegetables, grains or legumes in the same proportions til you hit on your favourites."
Ceri Jone's instant kiwi coconut sorbet made by blending frozen kiwi and bananas with a lemongrass and kaffir lime infused coconut milk. Classy.
Our teacher Ceri Jone's take on Mauritian chilli cake snacks (gajacks), but baked instead of deep fried. They are naturally gluten free and vegan. Yes please.
Made In Hackney's Sarah can never get excited about leeks. Wait! Maybe this recipe from our cookery teacher Ceri Jones can change that. It looks and tastes delicious. Bring on the leeks.
Made In Hackney teacher Ceri says about this dish, "Rhubarb Khoresh with Chickpeas & Chard is a Persian style vegan stew using the best of spring's seasonal British produce. Serve with coconut yoghurt, lime and brown rice or a wholegrain flatbread." Yum.
This delicious recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
This satisying and quick recipe comes from our ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen.
This delicious recipe comes from our ambassador Dr. Rupy Aujla's fantastic new book The Doctor's Kitchen.
The ritual of making a bedtime tea can be enough to calm the mind. Chamomile and lavender sooth the nervous system and tone the parasympathetic nervous system, stimulating our ‘rest-and-digest’ mode – the ideal state before bed. Chamomile also helps to reduce excess cortisol, a stress hormone which can be damaging in large amounts. Chamomile can ease stomach cramps and may also be helpful in preventing migraines.
This beautiful looking table centrepiece uses all the winter root veg imaginable and is surprisingly easy to do - you just need a mandolin and you're off. Failing that a sharp knife will do but will be a much slower process.
This epic festive dessert was created for us by top chef Anton Petrov. It's fancier and has more stages than a usual MIH recipe but it's festive and the finished result is well worth the effort.
We teamed up with the lovely Bosh! fellas to create this epic bangers and mash recipe with a 'no-pigs in blankets' aubergine facon! Banging. Literally!
Stop, Look, Dip! This fantastic party piece was created by MIH founder Sarah in collaboration with our friends Ben & Roxy at We Are So Vegan! Visit their Facebook page to watch the vlog of it being made.
This is a Caribbean style Ital feast from MIH founder Sarah. She learnt to cook in Jamaica as a reggae journalist and loves to cook hearty, Caribbean dishes - like this.
Families in Bali have been brewing this ancient turmeric tonic, for more than 5,000 years. Not only is it said to keep your health problems at bay, it's also known as the 'love potion'...
For when you're feeling like something a little bit special....
Get the party started with these Mexican fiesta favourites!
Who doesn't love a good hearty burger? These plant-based patties are simple, thrifty and delicious.
Packed with raw, natural energy, this is the perfect snack for when you want the sweetness kick without the crash!
Kate Magic's tantalising raw cake recipe - beautiful on the eye, gorgeous on the tongue, light in the tummy, and will leave you feeling like the King (or Queen) that you are.
A delicious smoothie perfect as part of your breakfast or instead of a dessert!
Known as ‘golden milk’ in India this delicious coffee/tea alternative is delicious, warming and uplifting. Said to be anti-cancer, anti-inflammatory and a digestive aid, turmeric contains curcumin, an active ingredient said to halt an enzyme that may be responsible for turning environmental toxins into carcinogens in the body. Makes two servings.
This zingy juice is the ultimate pick me up when feeling tired or run down.
Hearty, tasty and filling - a great comfort dinner.
This is BANGING! So so so delicious. That is all we need to say.
Mouthwatering gyozas with sumptuous coconut, cilantro, kimchi dips!
As sampled at the Hackney Vegan Market!
Deliciousness in a bite size bundle of goodness!
Brighten up your bowl with this radiant beetroot soup smoked with bay branches, which grow wild all over the UK. The smoking process is a great way to cook root vegetables quickly whilst adding tonnes of flavour!
The nettle and hazelnut pesto in the gnocchi mixture not only adds flavour, colour, texture and nutrients but it also stands in place of the egg and cheese used some gnocchi recipes. The nettle can be swapped for alternative seasonal wild greens at other times of the year.
Banana Bread is always a crowd pleaser! Using wholemeal spelt flour and oats too, this banana bread contains lots of fibre.
This super cute and tasty recipe and photograph comes from Made In Hackney supporter and amazing vegan blogger and supper club chef Eleanor Brown from Kind State Of Mind. Be sure to check out her amazing blog - and enjoy these pies. We sure did.
Vegan camembert??? YES! This insanely delicious recipe and photograph comes from Made In Hackney supporter and amazing vegan blogger and chef Eleanor Brown from Kind State Of Mind. We know you'll enjoy it as much as we did!
The avocados give this mousse its texture without overpowering the dish, and are packed with nutrients, including potassium, omega 3 and vitamin E.
A deliciously fruity mouthful of bliss!
Authentic dairy-free fermented cream cheese that tastes just like your old favourite. Warning, this stuff is addictive :-)
This is a wonderful bread to eat with pasta. It’s soft and can be flavoured with your favourite herbs, garlic and any other toppings.
This salad is bursting with nutrition, light yet also very flavourful. You simply can't go wrong with kale as a base for your salad.
This is a healthy and versatile recipe - Use it while entertaining, as a quick starter before dinner or to take into work for lunch.
This magnesium rich mousse, low in added sugar is perfect for blasting those chocolate cravings.
This cake is very simple and quick to make. Did you know that its main ingredient cacao means ‘food of the gods’ !
A fragrant, warming dish. The tofu is a creamy and nutritious alternative to paneer in this dish. Try it with rice, naan bread or roti.
A hearty and wholesome stew, full of earthy wholegrains and root vegetables.
A simple and satisfying classic. Great for kids. Why not get them to help you make it?
Swapping out minced meat for lentils in this dish gives you a satisfying spag bol which is full of protein and lighter on the wallet.
Comfort food at its best. Serve with steamed greens, as pictured, or by itself.
A delicious classic. The fresh orange juice adds a tasty zing. Perfect for cold days.
A creamy and rich curry, perfect for cold winter nights. The ginger, turmeric and garlic can help boost your immune system!
Making your own baked beans from scratch is a great way to impress friends and family. This version has no sugar, glucose syrup or other nasties in. Great for a quick tea or a Sunday breakfast
You can use almost any seasonal vegetables for this dish. The couscous is light, fluffy and takes only 10 minutes from start to finish!
This Chinese-inspired sizzling stir fry, complete with homemade hoisin sauce, is sure to impress. The sweet and tangy sauce is the star of the show!
These versatile vegballs can be stuffed in pitta, used in wraps or served on top of salad leaves. A great dish to share with friends and family.
This lunchbox-friendly salad is quick and easy to make - a great standby. The touch of cumin adds warmth and why not try it with fresh chilli?
This noodle salad is a delicious and zesty dish perfect for warmer days. Try it with tofu or tempeh for a protein kick.
This hearty Spring soup is quick & easy to make and packed full of greens!
Once you try making this quick and easy yoghurt recipe, you'll never eat shop bought yoghurt again!
A gluten free bread recipe, packed full with health boosting nutrients from the awesome people at www.thehealthychef.com
Mushrooms have powerful immune boosting properties (called beta glucans) so are ideal to stave off colds and flu in winter. A bowl of soup as a starter is also a good way to get one of your 7 cupfuls of plants a day for the fibre to feed the good bacteria in the gut and help overall health.
One of the best ways to boost your health and begin to repair years of damage is with juicing. Try this delicious Green Detox Juice
A delicious, fluffy cake using seasonal apples and coconut sugar to sweeten. A real treat!
Super easy to make delicious - and healthy- berry tart! What is there not to love.
These sweet treats are crunchy on the outside and creamy and salty-sweet on the inside. By MIH teacher Renee Taylor (adapted from a recipe from Minimalist Baker).
A traditional recipe from rural Tuscany, as well as being vegan, this cake is also gluten-free and sugar free – the way it was originally intended with no adaptations. Chestnut flour is naturally sweet, and this is enhanced by the use of sultanas.
These Middle Eastern beauties are so simple to make. You first make a gram flour wrap then toast it in the oven, just as you would a real tortilla! And it's gluten free :-) A recipe from the fabulous Ceri Jones http://naturalkitchenadventures.com/
A delicious dip that always goes down well at our outreach stalls. Serves 4-6 people.
Energy boosting tasty power smoothie using blackberries.
A delicious and creamy soup which can also be eaten a a curry by using less liquid.
A delicious nourishing breakfast that will keep you going till lunchtime without cravings!
Nuts and seeds are full of minerals that support good health. Tahini especially contains calcium. These cookies are a great alternative to those made with white flour and sugar and go superbly with a cup of (green) tea.
A quick and simple Japanese soba noodle salad using whole grain naturally gluten-free noodles!
Serve these for brunch with smashed avocado and you’ll make yourself very popular! This recipe uses curdled almond milk instead of traditional buttermilk in waffles for lift.
A very simple recipe that takes 2 mins to make
A super-nutritious alternative to a bar of chocolate that’s dairy free and double trouble: cacao and coconut! These dinky nuggets of pure goodness will have even the most ardent chocolate lover satisfied and reaching for more.
This hearty cauliflower mash makes it easy to get more veg in your diet, and is great with homemade lentil sausages!
Leave your clothes fresh and wonderfully clean with this all natural laundry detergent.
Want something cheesy without the dairy? This simple cashew cheese will hit the spot.
Got leftover pulp from making your own nut milk? No need to waste it, use it in this great hummus recipe!
This one is for all the chocolate lovers! Sweet and simple.
This super simple dairy alternative is not only delicious and creamy but good for you too!
Deliciously nutty pepper dip. Thanks to Tamara Tahhan for this recipe, as taught in our 'Taste of Palestine' Masterclass
Simple, quick and tasty! Great with our corn tortillas and re fried style chipotle black bean recipes.
Quick and simple to make. They are a great accompaniment to many Mexican dishes and can also be deep fried to make tortilla chips!
A simple smooth tasting and filling soup to savour to using two different types of tubers, the humble potato and Jerusalem artichokes
This wonderful spicy nutty crumble is easy to make and will brighten the greyest of days.
Seasoned root veg is a great alternative to potatos, and adds an extra nutritional hit to your dish!
This winter salad will give you a splash of colour and flavours!
These delicious falafels can be made with any grated seasonal root veg instead of carrot. Try beetroot for a different look and flavour!
These flatbreads are full of fibre, and will keep you fuller and more satisfied for longer!
This wholesome salad adds a splash of colour to accompany any dish or works great on its own for a summery afternoon (or winter morning!)
This twist on the classic french fries add some flavour and a health kick to your bite!
Sauerkraut is really simple to make, is a brilliant way of preserving cabbage and other vegetables, and allows us to eat living food all year round. It tastes great on its own, and it’s amazing to use in salads. The more vegetables you add, the wider the variety of beneficial micro flora in your finished sauerkraut, as the process uses the micro-floras that reside on the skins of the vegetables.
This easy to make crackers are tasty, nutritious and great accompinied with any dip!
This take on the italian classic, will awaken your tatse buds and give you a nourishing hit as well!
Nettles are nature’s free medicine. Nettles can be used in almost any dish just as you would use spinach. When cooked they taste similar to spinach and a great way to sample this incredible free food source for the first time is by making soup.
This vibrant kale pesto and courgette spaghetti is a nutrient-dense alternative to traditional pasta-pesto.
The colour of this soup gives a clue to its nutritional benefits, butternut squash is high in fibre and it has a low glycaemic load, so helps to keep your blood sugar balanced. The smoky chickpea croutons add a kick, some crunch and extra protein to the soup.
This nourishing soup is a speedy, throw-it-together recipe for cold winter days and nights.
A vegan, gluten and refined sugar-free sweet treat that combines the antioxidant power of raw cacao with anti-oxidant and anti-inflammatory properties of beetroot. Beetroot is a fantastic source of Vitamin C, folate and fibre. It also adds sweetness to these brownies, alongside the gooey dates and maple syrup.
This slaw is a perfect side salad - it's light, fresh and flavoursome, and packs a nutritional punch too.
The perfect addition to salads, main meals or just on their own, heres three ways to make the most of your left over pumpkin seeds!
A twist on the italian classic, incorporating pumpkin and sunflower seeds with a host of flavours!
Refreshing, creamy and flavoursome, what more could you want from a smoothie? Oh and its full of goodness and nutrients!
This quick and easy chutney will create a delicious condiment to compliment any dish!
This simple, healthy twist on the American classic is a guilt-free treat, perfect for winter evenings!
This flavoursome, hearty curry will warm you up through the winter months!
This warming twist on an italian classic will leave you wanting seconds!
Discover this delicious Japanese sauce
These delicious bites feed your brain and make your skin glow...
If you are making lanterns for Halloween, this is a good use for the delicious pumpkin flesh so nothing goes to waste! Delicious regardless of whether you're making at Halloween or not.
There's a huge variety of green smoothie recipes out there, this one, packed full of goodness, is one of our favourites.
Turn up the heat with these little beauties...
This is the don of condiments: sugar free, raw, nutritious but super sweet and tasty.
Delicious cookies that give you more bang for your buck!
A deliciously refreshing alternative to sandwiches in the summer. Rice paper wraps are available in Chinese and Vietnamese supermarkets
This delicious recipe is fruit-rich and perfect for summer
Food to make you feel good
Grain like quinoa packs a protein punch and will keep your energy level stables. As it is actually a seed it contains the full range of amino acids making it an excellent source of plant based protein.
Cucumber is a hydrating vegetable, rich in B vitamins. Cucumbers also contain potassium, magnesium and fibre, which help to regulate blood pressure. The almonds make this soup creamy also adding protein and Vitamin E to this dish.
Lovely scented biscuits, wonderful with tea.
A lovely stuffing for our Cheeky Chickpea Pancakes but also great on its own...
An easy, no fuss, delicious dish to prepare for those wintry days when only a bowl of something warming will do.
A crunchy green stir fry with fresh summer flavours and packed with vitamin C. You can use any summer leaves for this dish,
This summery sorbet can be made with any kind of berries. Add a frozen over-ripe banana for a natural creamy sweetness.
Watch out for elderflowers as they start appearing in many parks and public spaces at this time of year. This drink has a slight fizz and uses dates instead of sugar to add a subtle sweetness. A perfectly refreshing summer drink
A great way to use up root vegetables and add a zing to winter salads
A creamy rich soup with delicate flavours. Delicious with soda bread.
This nourishing soup utilises the UK's most underused free 'superfood' - the mighty nettle. Tasty, simple to make and packed full of goodness.
Its hard to believe something so simple can taste this good. A delicious, healthy dessert that's a winner in the MIH kitchen with adults and sweet-toothed children alike!
'Tis the season to indulge a little... So bake these gluten free delights and enjoy!
A lovely loaf cake with a hint of ginger and cinnamon - perfect for the festive season!
Eggnog, the classic American christmas drink, can be revamped into a super healthy seasonal shake!
A perfect homemade present is a bath bomb, would love to see a little bundle of these under my tree this year.
You can milk a nut! Its so simple and delicious, perfect for your morning muesli or a base for your smoothies.
Combine seasonal British pears with this Christmas spice mix for a delicious and healthy festive pud!
Kimpab - Vegan Sushi Rolls!
Quick and easy, spiced with ginger and clove!
Pesto is so quick and easy to make, you can use a wide variety of herbs and any nuts or seeds you have around. For a 'activated' pesto you can soak the seeds overnight to deactivate the enzyme inhibitors in the seeds. We love using sorrel and pumpkin seeds but it's totally up to you!
It's pumpkin season! Rather than the usual savoury roast pumpkin dishes we think this is a great sweet muffin to add to your Autumn cooking. Have one for a breakfast treat or indulge in an afternoon with a cup of herbal tea
A fantastic warming smoothie for Autumn days!
A simple seasonal soup!
Yield: 12. A classic breakfast muffin, light on the sugar and made with wholewheat spelt flour. This recipe came from Jayne Totty who runs our Healthy Baking Masterclasses.
This delicious spicy Lebanese dip is really healthy too, try dipping it in raw veg, spreading it on wraps or even using it as a base for pasta sauce or pizza!
If you have a glut of tomatoes then this is the perfect recipe! Use it as a sauce for pasta, a base for soup or anything else you can think of.
This sweet soft loaf cake is ideal for breakfast and brunch. You can play with the recipe, adding nuts, seeds, or other ingredients of your choice to create different textures.
This curry combines sweet, savoury and sour flavours to create a refreshing, warm and zingy main course. Perfect throughout the year!
A firm favourite with our participants, try them with a spicy dip.
This fresh soup works equally well warm or cold. It's a great way to use courgettes at the bottom of your fridge that are getting a bit soft.
This super useful healing salve can be applied to cuts, insect bites, stings, nappy rash (if using cloth nappies only with liners) and other wounds.
Get super soft skin with the help of this all natural body scrub
Your guide to clean, safe and fresh laundry!
The trusty favourites of bicarb and vinegar will get your toilet clean and fresh.
There's no excuse to reach for the chemicals now you have this easy recipe for a squeaky clean bathroom
A well tried and tested chemical free method for streak free windows.
Sometimes it's the simple things that are the best! This earthy tasting tea is a brilliant Spring/Summer detox using two common garden weeds - stinging nettle and cleaver - also known as sticky willy! Nettles nourish the blood and cleanse the body through increased urination (also provide lots of protein when eaten!) while cleavers improve the complexion, reduce puffiness under the eyes and reduce fluid retention in the skin.
This healing mix is an essential for immediate post-birth use for new Mums wanting to give their perineum a treat after it's recent exertion! Use as a bath sitz, by pouring over sanitary pads and putting them in the freezer to make a cooling/healing post-birth pad, or decant into a peri-bottle and apply topically as required.
A more involved recipe
Apple sauce is a good way to use up and store any surplus apples at the end of the year. If you use the canning method it will keep for a year!
Drying makes good use of excess or split tomatoes, and results in a delicious concentrated and sweet tomato. Most of the time it's not hot enough in Britain to sun dry tomatoes, but in a polytunnel on a hot day they can be left, covered with a cheesecloth or muslin to dry all day, making sure that they are brought indoors at night time.
Elderberry juice and syrup is traditionally used to ward off coughs and colds in the autumn. They are packed full of anti-oxidants and vitamins A, B and C - and they are free! Make sure you pick them when they are drooping on the plant - that means they are ripe.
A great way to prepare summer salad vegetables and a healthy alternative to the sandwich!
In a taste test this jam was voted more delicious than the jam made with sugar by our students!
A refreshing summer soup to make with all your salad vegetables. No cooking required!
Hummus
A lovely fresh tasting side salad to go with virtually any main meal. Make this bright salad even more colourful by using golden beetroot and heritage carrots too.
A great way to use up the last of the season's beetroot in this vibrant dip.
A delicious, rich jam which isn't too sweet.
This lovely spicy jam can be eaten with sweet or savoury dishes. This recipe makes 2 kilogrammes of jam, so perfect for a batch of festive presents!
When preserving your seasonal vegetables use an interesting mix of colours and textures for most aesthetically pleasing outcome. Harrods deli eat your heart out! Makes 2 medium preserving jars.
We are all fans of Korean kimchi here at Made in Hackney. It's a fantastic way to preserve winter brassicas and radishes and the heat livens up many a humble lunch or dinner.
This recipe is delicious with red summer berries, but can also be made with any leftover fruit salad. Remove the cashews and you have a sorbet.
A refreshing and tangy mulled wine with all the taste but without the woozy head of its alcoholic equivalent.
What signals the start of summer more than a cold glass of elderflower cordial? Get out into the parks/countryside and pick the flowers yourself to make an even more satisfying drink. Will keep for 3 months refrigerated.
The children we taught this recipe to couldn't get enough of it!
This is such a quick and easy bread recipe, it's always hugely popular here at Made in Hackney.
Quick and easy to make, why not enjoy this healthy snack with some Hummus or nut butter.
Roasting is one of the easiest but tastiest ways of serving all sorts of vegetables. We all love our spice here so harissa is a very popular addition to this simple main dish. Fresh herbs really lift all of the flavours.
We really love this warm and comforting dinner. It went down a storm here at Made in Hackney and any left over pesto works great as a dip with some crunchy veg.
Falafel
